Liquers
Source of Recipe
net
List of Ingredients
Kahlua #1
1 qt water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka
Bring water, sugar and coffee to a boil in a saucepan.
Simmer VERY slowly for 3 hours. Mixture will be very dark
and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.
Kahlua Liqueur #2
4 c Water
1 1/2 c Instant coffee crystals
4 1/2 c vodka
8 c Sugar
2 Vanilla beans
Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool til room temperature. Add vodka. Pour mixture into 4 bottles. Cut vanilla bean in half lengthwise and drop half a bean into each bottle. Cap. After 2 weeks strain, remove bean and rebottle.
Christmas Curacao
Ingredients:
Peels from 8 to 10 thin-skinned tangerines
1 quart vodka
2 Tablespoons sugar, caramelized
2 cups sugar
1-1/2 cups water
The preparation takes one year! Dry peelings in a single layer, turning until thoroughly dry in a warm dry place. Soak in vodka for 9 months. Drain, discard peels. Strain vodka through cheesecloth. Caramelize 2 Tablespoons sugar, add to vodka. Lumps that occur will dissolve in time. Cook 2 cups sugar in water dissolved for 5 minutes. Cool, skim and add to liquid. Bottle and save for three months.
Recipe
IRISH CREAM
Ingredients:
1/2 cup sugar
1/2 cup whiskey (real smooth/good whiskey)
1 teaspoon instant coffee
1 teaspoon cocoa
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup light cream
1 cup heavy cream
I put this in fancy bottles and give as gifts during the holidays.
Directions:
A food processor works great for this. Mix everything but the cream; slowly add the cream while the processor is running. This is a very strong recipe. OK to add more cream or less whiskey.
Bailey's Original Irish Cream #1
1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.
Mock Bailey's Irish Cream #2
3 Eggs
15 oz Canned Condensed milk (Eagle Brand)
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)
Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time. **Store in refrigerator for up to 1 month.
Mock Amaretto Almond Liqueur Recipe
3 c Sugar
2 1/4 c Water
3 Lemons; the rind -- finely -grated
1 qt Vodka
3 tb Almond extract
2 tb Vanilla extract
Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally; cool completely. Stir in remaining ingredients; store in airtight containers. Yield: about 6 1/2 cups.
Banana Liqueur Recipe
2 md Bananas
1 ts Vanilla extract
3 c Vodka
1 c Sugar Extract (2part sugar/1part water, boil, cool)
The tastiest bananas will have a bright yellow peel and no discoloured areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla extract. Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or nutmeg if you like. Yield: 1 quart.
Coconut Liqueur Recipe
2 c Packaged coconut
4 Coriander seeds
1/4 ts Vanilla extract
3 c Vodka
1/2 c Brandy
Add all ingredients together and steep for 3-4 weeks. Turn jar every few days. The coconut tends to be porous and absorbs the alcohol so be sure to thoroughly strain and filter the mixture to yield the largest amount. Natural coconut may also be used, but tends to be watery and requires more coconut. Yield: 3 cups.
Licorice Liqueur
2 1/2 tb Licorice root, chopped
1 1/2 c Vodka
1/2 c Sugar syrup (2part sugar/1part water, boil, cool)
Wash the licorice root and chop into small pieces. Add to vodka and steep for 1 week. Strain and filter. Add sugar syrup and steep for 1 week. Ready to serve. Adjust taste with extract if necessary. Yield: 1 pint plus.
Blackberry or Raspberry Liqueur
1 pt Fresh raspberries or blackberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c Sugar syrup (2part sugar/1part water, boil, cool)
Select full coloured and plump berries, avoiding stained baskets (sign of overripe or softened and decayed berries). Season is May to July. DO NOT wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks. Yield: 1 pint plus.
Mock Tia Maria
26 oz Brandy (el cheapo brand)
1 Vanilla bean
1 1/4 qt Water; boiling
1 1/4 qt Sugar
2 oz Antiqua coffee(Spice Island)
Mix coffee and sugar well. Pour in boiling water, mix well, let stand until cool. Add brandy, cut vanilla bean lengthwise and drop into bottle. Let stand 30 days. Make approx 3 1/2 bottles (90 oz).
ORANGE LIQUEUR
3 navel oranges
3 cups vodka
1-1/2 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the oranges (no white stuff). Blot peel on paper towel to remove any excess oil. Put peel in a 4-cup screw-top jar. Add 2 cups of the vodka. Close jar. Store in a cool, dark place for 2 days, or until vodka has absorbed the flavor and color of the peel. Remove peel; add sugar. Shake vigorously until sugar dissolves. Add remaining 1 cup vodka and stir until liquid becomes clear. Close jar; store in cool, dark place at least one week to age.
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